Artificial Flavors Free Shrimp and Pineapple Skewers with Coconut-Ginger Glaze
Sweet, smoky, and just a little tropical, these grilled skewers hit every note you want from a summer meal — juicy shrimp, caramelized pineapple, and a glossy glaze that smells absolutely incredible coming off the grill. The coconut-ginger glaze is built entirely from scratch using coconut aminos, fresh pineapple juice, grated ginger, apple cider vinegar, turmeric, and raw honey, so there's nothing synthetic hiding in the bottle. That matters more than you'd think, because bottled teriyaki and sweet chili sauces are notorious for sneaking in artificial flavoring agents that have no business being on your plate. Here, every layer of flavor comes from a real, recognizable source — the tang is from lime and vinegar, the sweetness from honey and fresh fruit, the warmth from actual ginger root. The technique is smart too: the glaze gets cooked down to a syrupy consistency before it ever touches the grill, which means it clings to the shrimp and pineapple instead of just dripping off. A final drizzle of the reserved glaze and a handful of fresh cilantro pull the whole platter together in a way that looks far more impressive than the effort involved. Whether you're cooking for a crowd or just yourself on a weeknight, this one is genuinely hard to improve on.
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Learn more →Ingredients
4 servings
For the skewers
- 1 lb large shrimp (16–20 count), peeled and deveined, tails on
- 2 cups fresh pineapple, cut into 1-inch chunks
- 1 tbsp coconut oil, melted
- ¼ tsp fine sea salt
For the glaze
- 3 tbsp coconut aminos
- 2 tbsp fresh pineapple juice (squeezed from the cut pineapple)
- 1 tsp fresh ginger, finely grated
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
- 1 tsp raw honey
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 20 minutes so they don't char on the grill.
- 2
Combine the coconut aminos, pineapple juice, grated ginger, apple cider vinegar, turmeric, and honey in a small saucepan over medium heat. Cook, stirring occasionally, until the glaze reduces by about one-third and coats the back of a spoon, 4–5 minutes. Remove from heat. Reserve half the glaze in a separate small bowl for serving — do not let it contact the raw shrimp.
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